Indian Paneer and Pea Curry (Matar Paneer)

Instructions

1. 1

   Prepare your ingredients by cutting the paneer into small cubes and finely chopping the yellow onion. Place a wide nonstick pan on the stove over medium heat and keep a wooden spoon ready.

2. 2

   Melt the ghee in the wide pan over medium heat. Add the paneer cubes and cook for 4 minutes, turning occasionally with a wooden spoon until edges turn golden, then transfer paneer to a clean plate.

3. 3

   In the same pan over medium heat, add the finely chopped yellow onion. Sauté for 6 minutes, stirring frequently with a wooden spoon, until the onions are soft and light golden brown.

4. 4

   Add the ginger garlic paste to the onions in the pan. Cook on medium heat for 1 minute, stirring continuously with the wooden spoon until the raw garlic aroma completely disappears.

5. 5

   Pour in the tomato puree and add the garam masala powder. Stir well with the wooden spoon and simmer on low heat for 7 minutes until the gravy thickens and tiny oil droplets emerge on the sides.

6. 6

   Stir in the green peas, fried paneer cubes, and 100 ml water. Simmer on medium-low heat for 6 minutes, stirring occasionally, until the peas are tender and the paneer absorbs the rich gravy.

7. 7

   Drizzle the heavy cream into the curry and stir thoroughly with the wooden spoon. Simmer on low heat for 1 minute until creamy and heated through, then remove the pan from heat and serve hot.